GOLDEN KRUST CARIBBEAN BAKERY & GRILL

High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. 3 compartment sink sanitizer tested at 200ppm to strong for chlorine. Employee remade sink and retested at 100ppm.

Intermediate - Handwash sink used for purposes other than handwashing. Employee removed single service container and utensils from hand sink in kitchen. Corrected On-Site

Basic - Ceiling tile missing. Light shields missing on two lights in kitchen.

Basic - Cove molding at floor/wall juncture broken/missing. Underneath triple sink.

Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door of kitchen.

Basic - Floor tiles missing and/or in disrepair. Tiles in chipped throughout kitchen.

Basic - Outer openings not protected with self-closing doors. Exit door of kitchen.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. plantain (120F - Hot Holding), in steam table for less than 4 hours. Manager placed in the oven to reheat to 165F. Corrective Action Taken Repeat Violation - From follow-up inspection 2025-08-14: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. Back kitchen area - From follow-up inspection 2025-08-14: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Holes around pipes in back kitchen - From follow-up inspection 2025-08-14: Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Under triple sink - From follow-up inspection 2025-08-14: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2025-08-14: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. - From follow-up inspection 2025-08-14: Time Extended

Basic - - From initial inspection : Basic - Screening is not 16-mesh to the inch. - From follow-up inspection 2025-08-14: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. white rice (51F - Cold Holding); rice and beans (51F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. white rice (51F - Cold Holding); rice and beans (51F - Cold Holding). In cooler fro yesterday

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. curry chicken (113F - Hot Holding) Less than 4 hours. Holding. Manager placed in oven to heat. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Curtain thrown across sink located near entrance to kitchen. Staff removed curtain. Corrected On-Site

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in cooler. Repeat Violation

Basic - Light not functioning. In back kitchen near back door.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Next to triple sink.

Basic - Ceiling tile missing. Near mop sink. Repeat Violation

Basic - Floor area(s) covered with standing water. Water leaking from air conditioning unit causing puddle in missing tile area next to mop sink.

Basic - Floor tiles missing and/or in disrepair. Next to mop sink.

Basic - Interior of reach in freezer.

Basic - Water leaking from pipe. Under triple sink

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Patties on front counter. Staff added time mark. Corrective Action Taken - From follow-up inspection 2024-01-22: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. red beans and rice (127F - Hot Holding); goat (127F - Hot Holding); stew chicken (127F - Hot Holding). In warmer less than 4 hours. Warmer didn't appear to be on. Manager plugged in cord . Corrective Action Taken - From follow-up inspection 2024-01-22: Time Extended

Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves. Under prep table - From follow-up inspection 2024-01-22: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. Near hot water heater - From follow-up inspection 2024-01-22: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Front counter area - From follow-up inspection 2024-01-22: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on top of pan of food. Staff removed. Corrected On-Site Repeat Violation - From follow-up inspection 2024-01-22: Time Extended

Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch. Employee removed watch. Corrected On-Site - From follow-up inspection 2024-01-22: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler - From follow-up inspection 2024-01-22: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior have accumulation of soil residues. - From follow-up inspection 2024-01-22: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Table in kitchen Repeat Violation - From follow-up inspection 2024-01-22: Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flies in kitchen Next unannounced per Christal

High Priority - Server handled soiled equipment and then served food without washing hands.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. oxtails (51F - Cold Holding) from yesterday in walk-in cooler. Other items in walk-in temp at 43F. Cook states oxtails we're placed in cooler on yesterday.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salt fish (53F - Cold Holding) in reach cooler less than 4 hours. ; oxtails (51F - Cold Holding) from yesterday in walk-in cooler.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Salt fish in reach in cooler

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Unisex bathroom

Basic - Cove molding at floor/wall juncture broken/missing. Kitchen next to triple sink

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch.

Basic - Employee with no hair restraint while engaging in food preparation. Cook. Added hairnet Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 95F in bucket next to stove . Discarded water Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. Sign in kitchen state's purpose of sink.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Under prep table in kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves next to stove

Basic - Single-service articles improperly stored. Aluminum pans in storage. Cook turned over Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Shrimp soup, fish soup, chicken wings, okra, salmon 119F-127F. All made at 10am per operator. Operator reheated to 165 On stove Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Bottle of degreaser hanging on shelf with clean dishes Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with forms Corrective Action Taken

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Container of watermelon in reach in cooler on front counter. Employee moved to back fridge Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee back pack hanging on shelf with clean dishes Corrected On-Site

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Missing drain plug at dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in walk in cooler

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler by entry way of kitchen

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers stored over container of cooked chicken in reach in cooler by entry way of chicken Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. 3 gallons of milk 1 in walk cooler and 1 in .reach in cooler

Basic - Cardboard used to line nonfood-contact shelves. Bottom of prep table.

Basic - Floor soiled/has accumulation of debris. Walk in cooler .

Basic - Food stored on floor. Walk in cooler cases of meat under shelves on floor.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 82F. Operator poured water out. Corrected On-Site

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Pound cake on front counter for self service.

Basic - Outer openings not protected with self-closing doors.

Basic - Screening is not 16-mesh to the inch.

Basic - Stored food not covered. Several pans of cooked food not covered in walk in cooler.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested at 0ppm retested at 50 ppm. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 live flying insects in kitchen

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In stand up hot holding unit in kitchen. cooked beef (93F - Hot Holding)operator stated that it had been cooked recently and was placed in unit to hold. Operator reset unit to reheat. Holding temp of unit was 91°F. Second temp taken 30 minutes later at 128°F Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed. License are current active.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on shelf with drinks. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean pans on storage rack.

Basic - Food stored on floor.walk in cooler .

Basic - Missing drain plug at dumpster.

Basic - Open dumpster lid.

Basic - Water leaking from pipe and/or faucet/handle. Faucet on hand sink front line.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site